The 1901 Cookbook Archive
No. 496 — Apple Sauce
English historical translation of Molokhovets recipe No. 496 from the 1901 Russian cookbook, retaining original methods and measures.
Peel three fresh sweet apples, remove the cores and cut the flesh into pieces. Rinse the peels and boil them first in three glasses of water.
Strain the peel broth over the apples, add about six lumps of sugar and one vershok of cinnamon, and cook until tender.
Dilute one teaspoon of potato flour with a little cold water, add while stirring, bring to the boil and serve.
Original source: Read Russian recipe No. 496. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.